Basic Roux (White, Blond, Medium, and Dark) Recipe

Introduction

A roux is a simple but essential mixture of fat and flour used to thicken sauces, soups, and stews. This guide will help you master four stages of roux—from white to dark—each adding different flavors and colors to your dishes.

Ingredients

• 1 cup all purpose flour
• 1 cup fat (butter, neutral oil, or bacon fat)

Instructions

1. Step 1: Before you start, read the notes to decide which fat to use and the quantity needed based on your recipe.
2. Step 2: In a heavy-bottomed skillet or Dutch oven, warm the fat over medium heat. Whisk in the flour until the mixture is smooth.
3. Step 3: Stir constantly. Use a whisk for a lighter roux or a flat-ended wooden spoon or silicone spatula for a darker roux, scraping the edges and bottom of the pan as you go.
4. Step 4: For a white roux, cook until pale and the raw flour taste disappears, about 2 to 5 minutes.
5. Step 5: For a blond roux, cook until it turns a golden blond color, about 5 to 10 minutes.
6. Step 6: For a peanut butter roux, cook until it develops a light-medium brown color, about 12 to 20 minutes.
7. Step 7: For a dark roux, cook until it reaches a dark chocolate brown color, about 30 to 60 minutes.
8. Step 8: Use the roux immediately in your dish, or remove it from the pan to cool before storing to prevent further darkening.

Tips & Variations

• Use butter for a classic flavor, or bacon fat for a smoky twist. Neutral oils work well when you want less flavor.
• Keep stirring regularly to avoid burning, especially with darker roux stages.
• The longer you cook, the deeper the flavor and color—choose the roux stage that complements your recipe best.

Storage

Let the roux cool completely before storing it in an airtight container. It can be refrigerated for up to one week or frozen for longer storage. When reheating, warm gently over low heat, stirring to restore smoothness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of fat for roux?

Yes, you can use butter, neutral oils like vegetable or canola, or even animal fats like bacon fat. Each will impart a slightly different flavor, so choose based on your recipe.

How do I know when my roux is done?

The color changes as you cook: white roux is pale with no raw flour taste, blond is golden, peanut butter roux is light brown, and dark roux is a deep chocolate color. The cooking time varies accordingly, so watch closely and don’t rush.

Basic Roux (White, Blond, Medium, and Dark) Recipe

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A basic guide to making roux in four stages—white, blond, medium (peanut butter), and dark—using equal parts flour and fat. Roux is a versatile thickening agent used in many sauces, soups, and stews. Mastering the different roux colors allows you to add distinct flavors and textures to your dishes.

• Author: Dylan
• Prep Time: 5 minutes
• Cook Time: 2 to 60 minutes depending on roux color
• Total Time: 7 to 65 minutes
• Yield: About 2 cups of roux 1x
• Category: Sauce Base
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Ingredients

• 1 cup all-purpose flour
• 1 cup fat (butter, neutral oil, or bacon fat)

Instructions

1. Prep: Before starting, read the notes about fat type and quantity as these depend on what you are making next with the roux.
2. Whisk: In a heavy-bottomed skillet or Dutch oven, warm the fat over medium heat. Whisk in the flour until the mixture is smooth and lump-free.
3. Stir: Stir constantly to avoid burning. Use a whisk for lighter roux or switch to a flat-ended wooden spoon or silicone spatula for stirring darker roux to scrape the edges and bottom evenly.
4. White Roux: Cook for 2 to 5 minutes until pale and raw flour taste disappears, keeping it light in color.
5. Blond Roux: Continue cooking for about 5 to 10 minutes until the roux turns a golden blond color and develops a slightly nutty aroma.
6. Peanut Butter Roux: Cook for about 12 to 20 minutes until the roux reaches a light-medium brown, peanut butter color, deepening its flavor.
7. Dark Roux: Cook the roux for 30 to 60 minutes until it reaches a dark chocolate brown color with a rich, complex flavor. Stir constantly to prevent burning.
8. Use: Use the roux immediately in your recipe, or let it cool by removing it from the pan to prevent further darkening. Store cooled roux properly for later use.

Notes

• The type and amount of fat used can vary depending on your dish. Butter is classic, but neutral oils or bacon fat add different flavors.
• Constant stirring is essential to prevent lumps and burning, especially for darker roux.
• Roux thickens sauces and soups; lighter roux has more thickening power, while darker roux offers more flavor.
• Store roux in an airtight container in the refrigerator for up to a week.
• Remove roux from heat once desired color is reached to stop cooking and prevent burning.

Keywords: Roux, basic roux, white roux, blond roux, dark roux, sauce thickener, French cooking, gravy base